Stewed vegetables 🥔

Peel and cut the onion into large pieces, like apple slices for a pie. In a pan, heat 1 tbsp. oil and fry the onion until golden.

Wash the pepper, remove the seeds and cut it into large pieces. Add them to the onion and fry together.

If you like spicy food, add chopped hot pepper to the pan. Salt, pepper, add paprika and sugar.

Wash zucchini and eggplant and cut into thick slices. Sprinkle them with 2 tbsp. oil and toss to cover them with breading.

Fry them in a separate pan until golden brown on both sides. Do not overcook them, they should be al dente.

Blanch the tomatoes in boiling water and remove the skin. Remove the seeds and white parts, and puree the pulp with a blender.

Finely chop the garlic and add it to the onion-pepper mixture. Pour tomato puree into the vegetables and mix.

Bring the mixture to a boil, then reduce the heat. Cover the pan with a lid and simmer for about 40 minutes, stirring occasionally. You can not add water, but if the sauce is too thick, you can add a few tablespoons of water.

At the end, taste the sauce and, if necessary, adjust the seasoning.

Cut the zucchini and eggplant into small pieces and add them to the pan. Mix well and heat until ready.

Transfer the vegetables to a plate and sprinkle with chopped parsley, dill and green onions. Serve hot or cold, with fresh bread. Bon appetit!